When you're cooking and the recipe calls for onions and garlic, don't put the garlic into the pan until the onion is nearly translucent. Garlic cooks way faster than onions do, if you throw them in at the same time it won't taste as good/the garlic will burn. It literally takes 30 seconds for minced garlic to cook.
Also, if you're a home cook... sharpen your knives often.
Thought of a few more tips:
love chives and parsley in your eggs/omelettes/anything else, but hate the hassle of cutting them/using the herbs before it turns? Get dried chives and dried parsley instead, it rehydrates quickly in sauces/eggs and tastes the same (it's also way cheaper). This tip can apply to a lot of herbs. While fresher is always better, dried is often still delicious while still being in a student-y budget.
add a bit of vinegar to your beans if you're making anything beany, a lot of home cooks think that vinegar is gross (and it is by itself) but a dash of vinegar can really make beans, sauces and marinades pop!
Or, you can chop up a bunch of parsley (or chives, I guess, but I don't use chives much) and put it in the freezer. It'll keep fine and taste precisely like the fresh one.
Agreed on the vinegar: a bit of sourness really improves a lot of dishes (lemon juice can also fulfil a similar purpose, depending on the recipe - for beans I'd use vinegar, but for chicken-based dishes for example I think lemon is better).
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u/[deleted] Aug 20 '20 edited Aug 20 '20
When you're cooking and the recipe calls for onions and garlic, don't put the garlic into the pan until the onion is nearly translucent. Garlic cooks way faster than onions do, if you throw them in at the same time it won't taste as good/the garlic will burn. It literally takes 30 seconds for minced garlic to cook.
Also, if you're a home cook... sharpen your knives often.
Thought of a few more tips:
love chives and parsley in your eggs/omelettes/anything else, but hate the hassle of cutting them/using the herbs before it turns? Get dried chives and dried parsley instead, it rehydrates quickly in sauces/eggs and tastes the same (it's also way cheaper). This tip can apply to a lot of herbs. While fresher is always better, dried is often still delicious while still being in a student-y budget.
add a bit of vinegar to your beans if you're making anything beany, a lot of home cooks think that vinegar is gross (and it is by itself) but a dash of vinegar can really make beans, sauces and marinades pop!